Banana Layered Wheat Puttu Recipe – Kerala Style
A visually appealing and naturally sweet breakfast where finely sliced banana is layered inside the wheat puttu, giving a soft, aromatic, and flavorful treat.
Ingredients (Serves 2–3)
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Wheat flour (atta) – 2 cups
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Ripe banana – 2–3 (sliced thinly)
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Fresh grated coconut – 1 cup
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Water – as needed
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Salt – ½ tsp
Optional accompaniments:
Instructions
1. Prepare the flour
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In a mixing bowl, combine wheat flour and salt.
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Gradually sprinkle water and mix with your fingers until the flour is crumbly and slightly moist, like wet sand.
2. Layer in puttu maker
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Take a puttu maker.
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Add a layer of grated coconut at the bottom.
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Add a thin layer of the moistened wheat flour.
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Place a layer of finely sliced bananas over the flour.
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Repeat the flour and banana layers until the cylinder is full, finishing with a layer of coconut.
3. Steam the puttu
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Fill the bottom vessel of the puttu maker with water and bring it to a boil.
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Place the cylinder on top and steam for 5–7 minutes, until firm and cooked through.
4. Serve
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Gently push out the puttu onto a plate.
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Serve hot with jaggery syrup, coconut milk, or kadala curry.
Tips
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Slice bananas thinly and evenly for smooth layers.
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Use fresh grated coconut for maximum aroma and flavor.
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Adjust water carefully—too much makes puttu soggy.
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